Raw Kale and Cantaloupe Salad

Raw Kale and Cantaloupe Salad

Ms. Dallas Scott, Tucson CSA

Add to a medium bowl:

1 bunch kale, de-ribbed and cut into thin strips chiffonade style. *Take the leaves and pile them on top of one another until you have ten or so stacked up. Roll them up long ways into a tube then thinly slice into circles. They will slightly unravel into curls once cut.
1/2 lemon, juiced
2 teaspoon Braggs
2 tablespoons olive oil
1/2 teaspoon sea salt

In order to tenderize the kale you need to squeeze it gently, continuing to knead the leaves until wilted. Add in and toss gently together:

1 cup cantaloupe or other melon of choice, medium diced
1/2 cup walnut pieces or other nut as desired